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Avocado Toast with Feta and Pomegranate Seeds
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Avocado Toast with Feta and Pomegranate Seeds

This Middle Eastern inspired avocado on toast recipe is a speedy but delicious twist on a classic. Mashed avocado is piled onto rye toast and topped with crumbled feta and pomegranate seeds. A wonderful breakfast or brunch option.
Course Breakfast, Brunch, Lunch
Cuisine British, Fusion, Middle Eastern
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 person
Calories 561kcal
Author Eb Gargano

Ingredients

  • 1 small avocado skin and stone removed
  • 1 tablespoon coriander leaves chopped finely
  • Juice of ½ lime
  • Salt and pepper to taste
  • 2 slices rye sourdough bread or bread of your choice
  • 10 g feta cheese crumbled
  • 40 g pomegranate seeds (half a typical pot or a quarter of a whole pomegranate)
  • Extra coriander leaves for garnish
Metric - US Customary

Instructions

  • Use a fork to mash together the avocado, finely chopped coriander, lime juice, salt and pepper.
  • Toast the bread.
  • Spread the avocado mixture on the toast, then crumble over the feta.
  • Top with the pomegranate seeds and a few more coriander leaves.

Notes

  1. Not suitable for freezing.
  2. Nutrition information is approximate and meant as a guideline only.

Nutrition

Calories: 561kcal | Carbohydrates: 60g | Protein: 12g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Cholesterol: 9mg | Sodium: 520mg | Potassium: 1300mg | Fiber: 20g | Sugar: 10g | Vitamin A: 472IU | Vitamin C: 45mg | Calcium: 160mg | Iron: 4mg